Modification of coconut 11S globulin by coffee phenolic acids: Molecular mechanisms governing enhanced digestibility and antioxidant activity (ACS-Fall 2026) - Aug 24, 2026 - Abstract #4529169; Pres time: Aug 27, 2026; 08:37 PM - 08:44 PM; Location: Digital Session (Digital Meeting); "This study aims to explore the molecular mechanism by which phenolic acids, including chlorogenic acid (CHA), ferulic acid (FA), and caffeic acid (CA), enhance the digestibility of coconut 11S globulin (11S CG)...Moreover, the hydrolysate obtained from 11S CG-CHA complex exhibited the highest concentration of low-molecular-weight peptides, thereby demonstrating enhanced antioxidant activity. This research elucidates the structure-activity relationship underlying the phenolic acid-mediated enhancement of coconut protein digestibility and functionality, offering valuable insights for the development of high-quality plant-based protein ingredients."
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Tong Li; Weimin Zhang; Yang Chen
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